Pistachio Tiramisu No Eggs Required
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Present this special tiramisu into individual glasses, freeform style, small serving dishes, oval, square or rectangle 9x9 serving dishes.
Ingredients
  • 1 7 or 8 ounce jar of cream of pistachio ( if making your own you'll need to add a little sweetener otherwise the jarred cream is sweetened enough.)
  • 1 cup of heavy whip cream, whipped to medium
  • 1 8 oz ounce container of mascarpone cream, room temp
  • 1 7 oz. package of savoiardi biscuits/ ladyfingers
  • 2 cups brewed espresso
  • 3 tablespoons of pistachio liqueur or one of your favorites like amaretto, coffee or sweet marsala
  • Chopped pistachios for garnish
Instructions
  1. Brew the espresso, when it cools down pour it into a shallow bowl and add the liqueur, set aside.
  2. Combine the mascarpone with the cream of pistachio, mix well. NOTE: Sometimes if purchased in a jar the pistachio cream may be really thick, you can let the jar sit in warm water for 15 minutes or so or add a little milk to it to make it looser, don't let it seize up. The mascarpone and the pistachio cream should blend well together.
  3. In another bowl whip up the heavy cream until medium peaks.
  4. Fold the whipped cream into the mascarpone cream mixture until well combined.
  5. TO ASSEMBLE:
  6. One by one dip lady fingers into coffee mixture quickly then place onto the bottom of your serving dish, suggestions are stated in my post and above in my summary.
  7. Cover with a layer of the pistachio cream mixture, then repeat.
  8. Let your tiramisu chill for at least a few hours or even overnight for maximum flavor.
  9. For a lighter version just do one layer of dipped savoiardi and spread the cream mixture on top.
  10. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2021/07/pistachio-tiramisu-no-eggs-required.html